Creamy Vegan Basil Pasta

by Hanna SillitoeJuly 30, 2018

It's been one of those Mondays. A Monday that seemed to go on forever (and annoyingly not in a good way!!). The temptation on days like this is to reach for something quick and convenient. It's that weak point where you think 'ugh, forget it, I'm eating junk!' You get home late, you work late, you're tired ... those are the moments a skin friendly diet really can fail.

A meal like this is equally satisfying and takes just minutes to throw together. Plus, no bloated feelings afterwards.

Research has discovered that basil is a great source of vitamin K, which is essential for normal bone and skin cell growth.

Antioxidants: Like most herbs, basil has antioxidants, which help protect the skin from environmental stressors, reducing the appearance of wrinkles and fine lines.

Soothing: Basil can help soothe and give a calming feel to the skin and helping you find relief from temporary itching.

The basil in this recipe will provide your daily requirement, as well as vitamin A, manganese and magnesium.

INGREDIENTS (2 servings)

150g spaghetti (I used Gluten Free rice pasta)

Handful of fresh basil

Juice of 1 lemon

150g cashews

1 tbsp apple cider vinegar

Pinch of salt

2 tbsp olive oil

8 sprigs of asparagus

50g mushrooms

2 large handfuls of baby spinach

HERE'S HOW

Boil a pan and add the spaghetti, simmer for approx 8 mins until cooked. Drain and set aside

Add the cashews to a nutribullet cup, cover in boiling water, add the lemon juice, vinegar, salt and basil and blitz until smooth and creamy

Warm the olive oil very slightly in a frying pan, add the mushrooms and asparagus and warm for 5 minutes. Add the spaghetti and stir in the creamy sauce

Add the spinach and squeeze lemon juice over the pan along with a pinch of two of salt to season